David is known throughout Glen Cove, New York for the popovers at his bakery. Light and airy, his popovers are best described as a crossover between challah and brioche breads. At the World Bread Awards, the category of Tiptree Showstopper was created to highlight the award show’s partner, Tiptree. For this category, bakers are challenged to submit a bread that incorporates the best of Tiptree’s products. David immediately thought of one of their most popular jams, the Little Scarlet Strawberry Preserve, and a match was born! He knew that the tartness of the strawberry jam, combined with a sweet crème légère, would be the perfect filling for his signature popovers.

You can recreate David’s recipe that won bread gold using these ICC recipes below, combined with Tiptree’s Little Scarlet Strawberry Preserve! It’s a perfect addition to your holiday table, sure to impress your family and friends.

Little Scarlet Cream Filled Popovers

Little Scarlet Cream

Crème Pâtissière

Yield: Approximately 750 g

Ingredients

475 mL milk

½ vanilla bean, split and scraped

125 g granulated sugar

50 g whole eggs

40 g egg yolks

50 g pastry cream powder

Procedure

Combine the milk, scraped vanilla bean, and half of the sugar (125 g) in a medium saucepan over medium heat. Bring the mixture to a boil, stirring occasionally, and then remove it from the heat.

Mix the whole eggs and egg yolks with the remaining sugar and pastry cream powder in a bowl. Whisk until the mixture is smooth.

Whisking constantly, pour one-third of the milk mixture into the egg mixture to temper it.

Next, add the tempered egg mixture to the saucepan with the remaining milk mixture over medium-high heat.

Boil for 2 minutes, stirring constantly, until it is fully cooked and has thickened to the desired consistency. (Tip: If making a large batch of crème pâtissière, allow the milk in the saucepan to return to a boil before adding the egg mixture).

Remove the crème pâtissière from the heat and transfer it to a plastic wrap-lined sheet pan. Remove the vanilla bean and discard or save for another use. Gently smooth out the mixture, then place a sheet of plastic wrap directly on the surface. This will prevent a skin from forming on top of the pastry cream. Set aside to cool completely. Refrigerate the crème pâtissière once it has cooled to room temperature and use within 1 week.

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